Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, tamagoyaki - young sardine omelet. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Tamagoyaki is Japanese rolled omelette with dashi and soy sauce, enjoyed during Japanese breakfast or as a bento item. Sweet yet savory, Tamagoyaki (Japanese rolled omelette), makes a delightful Japanese breakfast or side dish for your bento lunches. Move the first omelet roll to the side of the pan or remove to a plate, and pour more of the egg mixture into the pan.
Tamagoyaki - young sardine omelet is one of the most favored of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Tamagoyaki - young sardine omelet is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have tamagoyaki - young sardine omelet using 6 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Tamagoyaki - young sardine omelet:
- Get 4 eggs
- Prepare 1 tbs dried young sardine
- Get 1 half cup of chopped green onion
- Get 1 tbsp water
- Make ready 1 tsp mentsuyu soup base
- Take 2 tbs canola oil
Made by rolling layers of seasoned egg together, Tamagoyaki is a quick an easy side dish that's perfect for adding some protein and a splash of color to a bento box lunch. This TeChef Tamagoyaki Japanese Omelette pan is an incredible product coated with non-stick Teflon. The curved shape of this tamagoyaki pan makes rolling the tamago omelette much easier. Also, the nonstick surface ensures a perfect looking omelette.
Instructions to make Tamagoyaki - young sardine omelet:
- Beat eggs in a medium bowl. Add water and mentsuyu, and sardine and green onion. Mix well.
- Add 1 tbsp of canola oil in a pan (medium heat) and add the half of the mixed egg when heated. Cook until half cooked.
- Roll up to one end. Add another tbsp of canola oil. Spread oil under the rolled egg as well.
- Add the other half of mixed egg into the pan. Spread under the rolled egg. Cook until half cooked and roll up to the same end.
- Cook on low heat until firmly cooked. Flip over a couple of times if necessary.
- Slice as desired and serve on a plate.
- Tip (1) Mentsuyu soup base available at Japanese supermarkets.
Tamagoyaki is the Japanese rolled omelet that is popularly served for breakfast, put in a bento (Japanese lunch box) as a side dish or used as a filling in sushi. Tamagoyaki, literally meaning "grilled/fried egg," is made by rolling together thin layers of seasoned egg in a frying pan. Tamagoyaki (Japanese Egg Omelet). featured in Japanese Lunch. Heat a tamagoyaki pan over medium-high heat. Brush a thin layer of oil on the pan.
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